Southwest Corn and Tomatoes Recipe

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Southwest Corn and Tomatoes Recipe
Southwest Corn and Tomatoes Recipe photo by Taste of Home
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Southwest Corn and Tomatoes Recipe

Read Reviews
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“I came up with this recipe to use an over-abundance of corn from the garden one year. Everyone liked it so much that I substituted frozen corn so I could make it all year round,” writes Trisha Kruse of Eagle, Idaho.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1 package (16 ounces) frozen corn, thawed
  • 5 plum tomatoes, seeded and coarsely chopped
  • 1 large onion, chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/4 cup minced fresh cilantro
  • 1/2 teaspoon salt

Directions

Preheat oven to 425°. In a large bowl, combine the corn, tomatoes, onion, jalapenos and garlic. Drizzle with oil; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
Bake for 20-25 minutes or until onion is tender, stirring twice. Spoon into a bowl. Stir in cilantro and salt. Serve warm. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwest Corn and Tomatoes in Light & Tasty October/November 2007, p21

Nutritional Facts

2/3 cup: 130 calories, 5g fat (1g saturated fat), 0 cholesterol, 205mg sodium, 21g carbohydrate (4g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

  • 1 package (16 ounces) frozen corn, thawed
  • 5 plum tomatoes, seeded and coarsely chopped
  • 1 large onion, chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/4 cup minced fresh cilantro
  • 1/2 teaspoon salt
  1. Preheat oven to 425°. In a large bowl, combine the corn, tomatoes, onion, jalapenos and garlic. Drizzle with oil; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
  2. Bake for 20-25 minutes or until onion is tender, stirring twice. Spoon into a bowl. Stir in cilantro and salt. Serve warm. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwest Corn and Tomatoes in Light & Tasty October/November 2007, p21

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Reviews forSouthwest Corn and Tomatoes

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DWare5883 User ID: 5884353 263474
Reviewed Mar. 14, 2017

"Good and easy to make. Much better than just serving corn as a side."

MY REVIEW
jmkasprak User ID: 2880256 147964
Reviewed Aug. 1, 2012

"This was just okay for me."

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